Mocha Butterball Cookies

Mocha Butterball Cookies
Mocha Butterball Cookies. Diana Rattray
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 4 Dozen (48 Servings)
Ratings

Use espresso powder or instant coffee in these wonderful buttery cookies. Cocoa powder and the coffee powder together give these cookies intense flavor, and the chopped pecans give them a nice crunchy texture.

If you like rich chocolate flavor, you will love these cookies!

See Also
Perfect Chocolate Shortbread Cookies

What You'll Need

  • 1 cup butter, 8 ounces (softened)
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee powder
  • 1/4 cup unsweetened cocoa
  • 1 3/4 cups flour (sift before measuring)
  • 1/2 teaspoon salt
  • 2 cups pecans (finely chopped)
  • Garnish: sifted powdered sugar for decorating the cooled cookies

How to Make It

Heat the oven to 325° F (165° C/Gas 3). 

Cream together the butter, sugar, and vanilla until light. Add coffee powder, cocoa, flour, salt, and finely chopped pecans; mix well.

Shape into 1-inch balls; place on ungreased cookie sheets. Bake in the preheated oven for about 15 minutes. Cool then roll in sifted powdered sugar.

Makes about 4 dozen cookies.

 Tips

When making cookies, make a double batch and freeze half of the baked (undecorated) cookies for up to 6 months.

Put them on a baking sheet for about 5 minutes in a 325° F oven, and then roll in the powdered sugar when cool.

Freeze the shaped cookies on a cookie sheet in a single layer, then put the frozen dough balls in a bag and freeze for up to 3 months.  Be sure to place a note in the bag with baking directions. Thaw before baking.

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